This recipe is an homage to the classic Little Debbie Oatmeal Creme Pies and comes from Black Jet Baking Co. owner Gillian Shaw. Shaw’s versions are named after her sister, who was obsessed with the cookies as a kid. Shaw recommends briefly freezing the baked sandwich cookies to firm up the filling before transporting them to any holiday parties.

Cookies

1½ cups all-purpose flour

1½ teaspoons kosher salt

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon nutmeg

3 cups rolled oats

1 cup (8 ounces) unsalted butter, at room temperature

1¼ cups light brown sugar

1½ teaspoons vanilla extract

2 large eggs

Filling

1 cup (8 ounces) unsalted butter, at room temperature

12 ounces powdered sugar

1 teaspoon vanilla extract

1 teaspoon milk, plus more if needed

1½ teaspoons kosher salt

To make the cookies: In a large bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg. Stir in the oats.

In a stand mixer fitted with a paddle attachment, mix the butter, brown sugar and vanilla on medium high speed until smooth and creamy, about 3 minutes. Add the eggs one at a time, scraping down the sides of the bowl as needed, and mix until combined. Turn off the mixer and add the flour mixture. Starting on medium-low speed, gradually increase speed to medium high and mix until just combined, scraping down the sides of the bowl as needed.

Scoop out heaping tablespoons of dough to form balls of dough. Place the dough on the prepared baking sheetsabout 2 inches apart and freeze for 1 hour.

Set the oven racks in the upper and lower third of the oven and preheat to 350 degrees. Line two baking sheets with parchment. Set aside.

Bake the cookies for 15 minutes, or until golden brown, rotating the pans halfway through to ensure even baking.While the cookies are still warm, use the bottom of a measuring cup to flatten the cookies slightly. Transfer the cookies to a rack to cool.

To make the filling: In a stand mixer fitted with a paddle attachment, mix the butter, powdered sugar, vanilla, milk and salt, on medium-high speed until light and fluffy. If filling is too thick, add a splash more milk to thin to a spreadable consistency.

To finish: Spread a generous dollop of the filling on half of the cooled cookies with a knife. Alternatively, use a piping bag to pipe filling onto the cookies. Top with the remaining cookies.

Sarah Fritsche first came to The San Francisco Chronicle as a culinary student in 2006. Upon completing her externship, she spent several years working back-of-house gigs in San Francisco’s restaurant and catering industries, as well as serving as the executive assistant for a wine and spirits start-up. In 2010, she returned to The Chronicle, and has since covered everything from breaking restaurant news to what produce is in season at Bay Area farmers’ markets. Her favorite beat, however, is cooking, testing and developing recipes in The Chronicle’s Test Kitchen. She is a member of the Association of Food Journalists.